Beer Cheese Soup Recipe

Sweat aromatics

In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the finely diced onion, carrot, and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant.

Make a roux

Sprinkle the all-purpose flour over the softened vegetables and stir continuously for 1–2 minutes to cook the raw flour taste but don’t let it brown significantly.

Deglaze with beer

Slowly pour in the beer while stirring or whisking to dissolve the roux and lift any browned bits from the bottom. Let the beer reduce slightly for 2–3 minutes over medium heat to mellow the alcohol.

Add liquids and simmer

Add the chicken or vegetable stock, whole milk, and heavy cream. Increase heat to bring the mixture to a gentle simmer (avoid a rolling boil to prevent milk proteins from breaking). Simmer uncovered for 10–12 minutes, stirring occasionally, until the soup begins to thicken.

Temper and add cheeses

Reduce heat to low. To prevent the cheese from seizing, remove a ladle of hot soup into a heatproof bowl and whisk in the cream cheese until smooth. Slowly whisk this mixture back into the pot. Then, add the grated sharp cheddar in small handfuls, stirring after each addition until fully melted and smooth before adding more.

Season and finish

Stir in the Dijon mustard, Worcestershire sauce, hot sauce, ground mustard, paprika, Kosher salt, and freshly ground black pepper. Taste and adjust seasoning — add more salt, pepper, or hot sauce as desired. Keep the soup on the lowest heat possible so it stays warm but does not boil.

Ladle the beer cheese soup into warmed bowls. Top each bowl with a sprinkle of extra shredded cheddar, chopped crispy bacon, and sliced green onions. Serve immediately with crusty bread or pretzel bites for dipping.

Storage: Cool to room temperature, transfer to airtight containers and refrigerate for up to 3 days. Reheat gently over low heat, whisking and adding a splash of milk if needed to restore creaminess.